Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee's Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and also because they are glazed with honey flavoured syrup. Found the recipe in Cucumber Town, looked awesome & after making it, tastes as good as it looks. However as we did not have cream cheese we substituted it with Mozzarella cheese and fennel seeds instead of Black sesame seeds....Flag post
Great simple traditional pasta dish from Rome. Arrabiata literally means Angry and this dish certainly lives up to its name with the heat of fresh or dried chilli which gives the dish its fiery flavour. Cooks in around fifteen minutes and can be easily adjusted so if some like it hot its easy to cater for your own, or your guests tastes.
My father is a fantastic cook. So were a majority of the men on his side of the family. I guess I have inherited that gene from the “XL” family. That was the name of the hotel my family used to own and run for many a years pre & post independent India in Fort Cochin, Kerala, however after the passing of my grandfather it was all downhill from then. That’s another story. Growing up in the Middle East, Kuwait to be precise in the late 70’s was so different. The people, the place even the food. We were then a very small community with origins from the north Malabar living in Kuwait and we used to have some fabulous parties at either our house or some one else from within the close-knit group. The fish cutlets that we used to take or serve were always a big hit, despite the preparation being combined effort between Amma & Achan, he used to end up getting all the credit. This is my rendition of their recipe & yes we do strictly follow the "Assembly Line" method..
Made this for one of my best friends who I've known since middle school, she gave birth a baby. beautiful girl such as her mom! She love macarons, so I wanted to make it a surprise for her! and she loved it so much (its looks and taste) so glad for that. You can easily make this macarons with 5 or 6 flavors as I did: Orange w/ Fresh mango, yellow w/ Lemon curd, pink & red w/ Raspberry coulis "used fresh", green w/ Pistachio, blue & purple w/ Blueberry coulis "used fresh too". Turn your kitchen into a French patisserie with this fun and easy recipe!:)
Mum's bday was a couple of months ago, and she had come over to Bangalore for my brother's wedding shopping, and of course in that hungama, I hurriedly baked a cake and got it covered with fondant and did some flowers with the leftover fondant (no gumpaste - hint hint). I baked a cake officially by me after years, I mean everytime its her birthday either we weren't around or it would be a quick visit to where she would be which is either Cochin or Kuwait and there would be no window of opportunity to even contemplate baking. But this time the timing was perfect the situation was even more prefect So yours truly got it done.... - a super easy cake which is fluffy and light!
It was Christmas time and I always wanted to make the cute Gingerbread man. We always see them as a part of Christmas decorations,feast and snaps. They look so cute and you can almost imagine how they would taste. I infact wanted to taste them before making them to know eventually how they are supposed to taste after baking :-) But then getting them in India is a task. So I thought let me bake them and see how they turn out! I was a bit skeptical about making them because all the recipes that I saw was complicated. Molasses,and that and this.. I mean we do get jaggery but then the recipes said you have to melt them and purify and what not! And then I found this recipe,very few ingredients and the snaps looked good too,tried it and they made the beautiful combination of little crunchy little soft and flavoured Gingerbread man! Do try it friends.
I had this pack of flax seed to use and I was also looking out for some healthy drinks for pregnant women. All I had was few bananas and luckily some yogurt so I made this smoothie. it tasted like Sharjah shake said a friend and her four year old who hates yogurt had half of this. With the summers at our doorstep I guess it's smoothie time :)
This is a British classic and I adapted Jamie Oliverâs Shepherd Pie recipe. Well he wouldn't believe the number of changes I made to his recipe to suit my Indian palate. The âYou Will Needâ list may look endless but trust me this is the easiest pie of all. I have just thrown in all my favourite veggies and chicken in the pie and added a little more spice to suite my palate. Like many first timers, I had my doubts on this recipe too that it may turn out too bland for my Indian taste buds. But the mixed veggies were perfect and the mashed potato was unbelievably soft and creamy when it came out of the oven. This was an instant hit at out dinner table. So Get creative, throw in your favourite veggies and meat and I promise you will love it just like we did.
Agnolotti are Piemontese stuffed pasta shapes, that come in many different varieties, some filled with cheese, others meat. The name Agnolotti is said to be derived from Angelot, the name of the pasta maker who is said to have invented the shape. They are, traditionaly square and small, about 3/4 of an inch to an inch on a side and are made using very thin sheets of pasta, but they can be made using the pinch method (below) to make a variation known as Agnolotti al Plin (Plin is Piemotese dialect for Pinch, as in between the thumb and fore finger) . They were traditionally made from cooked meat, in other words, leftovers, when times were hard. I make them with a light, fresh mix of ricotta, lemon and herbs which makes an amazing flavourful summer pasta dish.
You are all know very much how to make gulab jamoon. But in my recipe the special is add milk with out water to jamoon mix.The benefit is,its looks very smooth and it observes the sugar syrup very well and its become very big than the ordinary jamoons and its taste is awesome.We eat them with out extra sugar syrup.
Believe me,this is sinfully delicious and don't blame me if you get tempted for a second slice !!! I had to make some changes in the original recipe by varying the quantity of few ingredients used, lest they'd make the slices too sour and unpalatable even though they are supposed to be lemony !..As well to make the procedure easier I tried out a few steps in a different way.This change avoided the need for more utensils and bowls too. To preserve the flavour of all types of sweets make it a point that you store them in odourfree containers that are kept solely for such goodies.. Do not use these containers for storing any savoury snacks or other preparations.I'd suggest Tupperware containers.
Christmases in our home usually mean a roast turkey dinner... its a labour of love, n u've gotta be ultra patient with it... coz its quite a bit of work, and it takes a lot of time... so u gotta strategise the planning and execution of your whole cooking process if you want to serve up dinner on time... but its well worth the effort...
This is probably the simplest dessert I have come across which looks so good too! I tried making Quindim two times and from the first to the second time, I learnt a few new things. Using proper moulds & separating egg yolks - I have included what I learnt about these two aspects of this recipe here as well.
This tart was one I have been eyeing for a very long while and never could make. Either the tart pan wasnt right or the ingredients werent good enough. Even this time I substituted the tart base with Marie biscuits as opposed to digestive biscuits,heavy cream with milk and butter and so on.. ,but still it made the most amazing tart I have ever had!! Trust me friends this triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze tart is sinfully delicious !!